Can you use milk in brownies instead of water?

A few simple replacement ideas: Replace the water called for on the box with milk or heavy cream. Or try adding melted butter instead of oil. Add one extra egg to your mix to make your brownies more cakey. Make “better than anything” brownies by baking your brownies according to the package directors.

What kind of flour do you use to make Brownies?

Always use cake or pastry flour when making any type of cake, even brownies. And a little extra egg won’t hurt, either. DO NOT use cake flour–use all purpose. The lower percentage of protein in cake flour makes a “chalkier/crumbly” texture. If you’re going for chewy/fudgy brownies, all purpose is the way to go!

What makes a Brownie have a chewy texture?

The chewiness seems to come from a couple of different factors: more all-purpose flour, whose proteins provide “bite” (I find that cake flour, which is lower in protein, results in a light, crumbly texture that’s too delicate for brownies); and whole eggs, whose whites give structure and “set.”

Why did I leave out flour in my Brownies?

A brownie batch made with too little flour. For this batch, I intentionally left out most of the called-for flour. When I pulled it out of the oven, the cooked batter had air holes in the top but no cracks — those were a result of me trying to take it out of the pan too soon.

Do you have to use baking powder to make Brownies light?

I don’t use much flour (even less than for most cakes), and while brownies don’t usually use chemical leavens, I add some baking powder to keep this cakey brownie light.

What do you need to know about baking brownies?

The Chemistry of Baking Brownies 1 Working With Flour. When you add wet and dry ingredients together in flour, stirring as you go, the proteins in the flour form gluten, a protein-like substance that holds in 2 Better Use of Butter. 3 Intense Chocolate Flavor. 4 Brownies With a Crunch.

Why do Brownies have so much gluten in them?

But too much gluten, formed by high-protein flour or by working the flour too much, can also make baked goods tough. Because different flours contain different amounts of protein, you’ll have more tender brownies if instead of all-purpose flour you use cake flour, which has a lower protein content.